Balsamic Quinoa Salad for Home preparation

Balsamic Quinoa Salad for Home preparation

Balsamic Quinoa Salad for Home preparation

1)½ cup balsamic vinegar
2)¼ – ½ cup best quality extra virgin olive
oil (depending on if you are watching
3)2 T Dijon mustard
4)6 cloves of garlic, minced
5)2 shallots, minced
6)Salt, pepper and cayenne pepper, to
7)1 ½ cups quinoa
8)Bouillon cube
9)5 Sun Dried Tomatoes (Not in oil)
10)1 red pepper, chopped
11)4 oz blue cheese
12)1 can black beans (or 2 cups)


  1. Make dressing by combining vinegar, mustard,
    garlic, shallots and olive oil. Season to taste.
  2. Add quinoa to three cups of boiling water. Boil
    for 10 minutes.
  3. Rinse with cool water and place in a fine mesh
    colander. Boil water and place quinoa and sun
    dried tomatoes in the colander over the water.
    Cover with a kitchen towel and lid. Steam for 10
    minutes. Allow to cool
  4. Cook red pepper in a small skillet until tender.
  5. Combine pepper and remaining ingredients
    with quinoa.

Add dressing (I typically only use 1/3 cup of the dressing and save the rest for leftovers
and salad) and toss.


Nutrition Facts:
Balsamic Quinoa Salad, 8 servings

Calories: 312.8 kcal
Water 87.03 g
Carbohydrate* (47%) 37.07 g
Protein (14%) 12.19 g
Total Fat (38%) 13.78 g
Monounsaturated 7.18 g
Polyunsaturated 1.82 g
Saturated 3.87 g
Cholesterol 10.73 mg
Dietary Fibre 6.93 g
Alcohol (0%) 0 g
Vitamin A 633.8 IU
Thiamin 0.18 mg
Riboflavin 0.28 mg
Niacin 1.97 mg
Pantothenic acid 0.79 mg
Vitamin B6 0.22 mg
Folate 64.53 mcg
Vitamin B12 0.17 mcg
Vitamin C 31.46 mg
Vitamin E 1.33 mg

Minerals: Calcium 138.79 mg
Iron 4.72 mg
Magnesium 108.76 mg
Phosphorus 289.15 mg
Potassium 576.47 mg
Sodium 606.99 mg
Zinc 2.02 mg
Copper 0.43 mg

*Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9”
method. Percentages may not always add up to 100. Data source: USDA Nutrient Database, R17

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